Around the Secondary Classes
STRIVE
Throughout Term 2, our Year 8 STRIVE program has encouraged the students to step out of their comfort zones and seize the many opportunities available to them. The focus has been on participation and making the most of every chance to learn and grow.
Our students engaged in a variety of enriching activities, such as:
- Orienteering at Waterworks: Developing navigation and teamwork skills.
- Rogaine through Hobart: A challenging adventure requiring students to locate and visit checkpoints as they made their way back to the College.
- Introduction to Fishing: Learning the basics from local fisherman Rob Green.
- Soup Preparation for the Louis Van: Practising culinary skills and recognising how small gestures can have a big impact in the community.
These experiences have been instrumental in helping students build resilience and test their preconceived conceptions of what they are capable of. Looking ahead to Term 3, they will face new physical and spiritual challenges that will prepare them for their Camp in Term 4 and the culminating mountain walk challenges of our STRIVE program.
Heath Whiley
Year 8 Maths
Our Year 8 students have wrapped up their unit on Probability.
Chances are there is more Maths to learn when they return for Term 3!
Deb Arnett
Year 9/10 Sport Science
This term, our Sport Science students took part in a Sports Coaching unit focused on instructing children. To complete their study, each student was assessed as they coached students from Year 2 to Year 5. The sessions were fun and educational, helping the primary students to develop sports skills and teamwork. The experience allowed the Year 9 and 10 student coaches to practice their planning and coaching skills in a real setting. This hands-on experience was a big success, showcasing the students' dedication and potential in sports coaching. It is always wonderful to see the interaction between our primary and secondary students.
Petra Dennis
9/10 Food Technologies
In our recent 9/10 Food Technology unit, students embarked on a journey to explore ingredient alternatives and foods tailored for specific dietary needs. Our experiments included using herbs and spices as salt alternatives, crafting dairy-free desserts, and developing budget recipes using pantry staples and seasonal produce. Students discovered the importance of kneading and resting different types of dough to achieve the right consistency with pizza scrolls, flat bread, and apple pies. A highlight of this unit was using the pasta machines to make fresh pasta from scratch. Students then had the opportunity to put theoretical knowledge into practice by designing their own unique recipes.
Lyndal Tewes and Christine Hogan